Pesto potato salad
|1 kg||baby potatoes — scrubbed|
|375 ml||fresh basil|
|1 tsp||garlic — cloves, chopped|
|50 g||pine nuts|
|1 cup||parmesan cheese — grated|
|80 - 100 ml||fresh chillies — 573|
|salt and freshly ground black pepper|
Wash the potatoes and put them in a pot with water. Bring to the boil and boil for 10 minutes the pot into the Wonderbag™ and seal tightly. Set aside for 4 hours or overnight. Remove from the bag and drain. Put the basil, garlic, pine nuts and Parmesan in a food processor and pulse twice. With the machine running, add in the olive oil to form a smooth paste. Season with salt and pepper. Cut the potatoes in half and mix with the pesto while still warm. Season well and serve.
Reprinted with permission of Electricity Smart.